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Bleeding is not done by gutting or disembowling - that wouldn't work anyway as you'd remove the heart. For slaughter, animals usually have their throats cut. For fish, the gills are normally cut. It's not something I particularly advocate - I usually just spike them as quickly as possible. However, it probably has its place. For example, as a calming measure before spiking a large, feisty fish. I personally don't leave fish to bleed to death and find the meat tastes good, without any need for bleeding. I was surprised at Mikes response but am not familiar with the circumstances & fish that he deals with - I'm keeping an open mind. Perhaps others in Mike's area can shed further light on this?I wouldnt like to have a general anesthetic that feels like having your stomach and lungs cut out and being left to die! Edit: not to mention having a spear hole through you somewhere!
Also the OP was asking how to kill fish quickly!
Sorry i should elaborate....Indeed I`m specifically talking abou the aforementioned method that specifically mentions gutting while alive, leaving the heart in but not the stomach hense my "thats brutal " comment.
You have no need to remind me of the laws of nature, I`ve deliberatly not responded to the other comments in order not to derail the thread.